One of my girlfriends challenged me to come up with a breakfast food that does not contain wheat, bran, brown rice,corn, beans, cinnamon, honey, eggs, milk, cheese, meat, chocolate, barley, yeast, sugar, pineapple or ginger. She has to have a restrictive diet for a bit. Challenge accepted!! Having a restrictive diet myself, I’ve learned to adapt most recipes to my dietary needs and to others’ needs as well. Let’s see what I can do with this.
My first thought was the Almond Milk smoothie that I referred to in my blog on Fast Food. My friend can’t have the honey or cinnamon, but she could easily have the smoothie with just Almond Milk, coconut milk, bananas, and unsweetened vanilla. Also, I recommended the Larabars I mentioned in that same blog. The ingredients are simple and sweet without using sugar. Not all Larabars are the same, so be sure to read the ingredients.
How about
Apple-Raisin Peanut Butter Spread
- 1/2 cup peanut butter (pure, no additives)
- 1/2 cup diced apple
- 1/4 cup raisins
- 1/2 teaspoon nutmeg
Stir all the ingredients together. Spread it on slices of apple, or banana chips.
or this:
Banana Apple Chunk Bread
Ingredients
3 ripe bananas
1 apple, peeled and diced
2 cups almond flour
1/2 cup applesauce
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon nutmeg
1 tablespoon chopped walnuts (optional)
Directions
- Preheat oven to 350°F. Lightly spray a 9-inch loaf pan.
- In a medium-sized bowl, mash the bananas with a fork.
- Add the diced apple, almond flour, applesauce, baking soda, and salt to the bowl, and mix well. Pour into greased pan, and sprinkle with chopped walnuts
- Bake for 40 to 50 minutes or until a toothpick inserted in the middle comes out dry.
- Cool in pan for 15 minutes, and then transfer to a cooling rack. Enjoy!
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The almond flour bread would also be good with the spread on it. 🙂
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Banana Pancakes
Ingredients
- 1 1/4 cup almond flour
- 1/4 cup coconut flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon celtic sea salt
- 1 cup coconut milk
- 1 ripe banana, mashed (about 1/2 cup)
- 3/4 cup applesauce
- 1 teaspoon vanilla extract
- coconut oil for frying
- maple syrup and fruit for topping (optional) (or the Apple Raisin Spread )
Instructions
- Sift together the dry ingredients.
- In a medium bowl or the bowl of a stand mixer, whisk together the coconut milk, mashed banana, applesauce, and vanilla.
- Add the dry ingredients into the wet ingredients and mix until well-combined.
- Preheat a pan or griddle on medium heat and coat with a layer of coconut oil.
- Pour, or spoon out about two tablespoons of batter to make small pancakes. (They are much easier to manage if you keep them small – You can use your spoon to spread them out a bit.)
- Cook them for about 2-3 minutes per side.
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Do you have a challenge for me? Comment below! Until next time! 🙂
The Sensitive Eater 
Have you heard of plantain flour? Can be found at Asian markets. A friend who goes to Puerto Rico every year tried it and thinks it is great!
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No, I hadn’t! Thanks for that! 🙂
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